It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Nice smoke ring! Looks a little on the medium side. What was your final temp?

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat

Very nice indeed!! I can't wait to do a PR on the Egg. Your pictures have told me it will be no later than Christmas dinner. That bad boy looks ever so moist. When I've done PR on my smoker I used to do it indirect at 225, pull it at 120 IT and sear it for 8 minutes in a 500 degree oven. What is a quick summary of how you cooked this? Trying to figure out how you switch from indirect heat to high heat direct on the Egg. TIA.

We went indirect at 340 until ITemp reached 120 (we drifted past and went 128). Take meat out and lightly foil, remove platesetter and take off dual function metal top while opening up bottom vent and it soars to 600 in about 30 seconds. Once stablelized at 600 (top back on), start the searing process, turning every 30/60 seconds (there will be FIRE) until uniform charing is accomplished. Let rest. Along with some creamy horseradish and aux jus...good times.

Thanks.The part I was worried about was the transition from indirect to direct and how long that took. It seemed a bit cumbersome, but a minute or so to hit 600 isn't bad at all.

Your pictures certainly show the "...(there will be fire} part. Looks like I may need to get new gloves that are heat and fireproof. One more question if I may: When searing for 30/60 seconds I am ASSuming you put the lid back down?

Thanks.The part I was worried about was the transition from indirect to direct and how long that took. It seemed a bit cumbersome, but a minute or so to hit 600 isn't bad at all.

Your pictures certainly show the "...(there will be fire} part. Looks like I may need to get new gloves that are heat and fireproof. One more question if I may: When searing for 30/60 seconds I am ASSuming you put the lid back down?

Thanks again.

Jim

Hello Jim,

Handling the red hot platesetter is the hardest thing about switching from indirest to direct cooking on the fly. Get good gloves and be quick about where you are going with this hot ceramic platesetter. I suggest you pick it up and go straight to the ground laying it flat, it will cool off in 5/10 minutes to handle better.

Searing is with the top down, flames only look bad as they are captured in this pic at their height. I used food gloves that can handle some heat but never felt heat as the fire merely looks worse than it feels actually. Be quick with you actions and shut the Egg.

I don't want to scare anyone, and this might have just been a defective casting, but I pulled my 500 F hot plate setter out and put it on the concrete driveway. I was doing no-knead bread in a DO. When I looked at it about 15 minutes later, it was broken in two. BGE replaced it, no questions asked, but I've been avoiding pulling it out for an ambient cool-down when it's over 450 or so because of the experience.

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat

I don't want to scare anyone, and this might have just been a defective casting, but I pulled my 500 F hot plate setter out and put it on the concrete driveway. I was doing no-knead bread in a DO. When I looked at it about 15 minutes later, it was broken in two. BGE replaced it, no questions asked, but I've been avoiding pulling it out for an ambient cool-down when it's over 450 or so because of the experience.

I have had that happen to me once, with a loaner platesetter. I learned my lesson not to leave on cold cement it will crack. Last time I took it out I laid it a stainles steel shelf, with good results. I also like the table that was posted recently with the metal bars that fold down and he can rest his platesetter on the side of his table.

Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.Atlanta NOTP suburbia.